Potato Leek Soup

Melt butter in stockpot or Dutch oven over medium low heat. Add leeks and cook until slightly tender, approximately 7 minutes. Add garlic and cook for 1 minute, stirring constantly. Stir in cayenne pepper, onion powder and dried parsley. Add chicken stock, potatoes, broccoli and cream. Turn heat to simmer and cook until potatoes and broccoli are tender; about 10–15 minutes. Salt and pepper the soup to taste.

For the bacon crumble, crush the croutons in a food processor or in a Ziploc bag with a rolling pin. Stir in melted butter and crispy bacon.

Spoon soup into bowls and top with a couple tablespoons of the bacon crumble.

Note: Cayenne pepper is pretty mild when added to a big pot soup however if your heat tolerance is low start with 1/4 of a teaspoon. You can add more to taste when soup is complete.